8 Healthy Bring-to-Work Lunch Ideas

8 Healthy Bring-to-Work Lunch Ideas

Buying a healthy lunch every day can get pricey. These healthy, gluten-free lunch ideas are easy to prepare ahead and take to work the next day. Here are our favorite boredom-proof and budget-friendly lunch ideas.

Gluten-Free Lunch Recipe: Cumin Egg Salad

Peel and mash two hard-boiled eggs with 1/2 teaspoon of cumin, 1 tablespoon of chopped green onions, 2 tablespoons of finely chopped cilantro, a squeeze of fresh lime juice, and a dash of sea salt and fresh ground pepper. Spread on gluten-free toast or atop mixed greens for a hearty, flavorful lunch.

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Gluten-Free Lunch Recipe: Dried Cranberry and Walnut Chicken Salad

Dice 1 cup of poached chicken. Stir in 1/4 cup of mayonnaise, 1/4 teaspoon of hummus, a dash of sea salt and black pepper, 2 tablespoons of dried cranberries, and 2 tablespoons of chopped walnuts. Serve a scoop between two toasted pieces of gluten-free bread.

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Gluten-Free Lunch Recipe: Sundried Tomato Pasta

Boil 4 ounces of gluten-free pasta, such as bow tie or fusilli, according to package instructions. Chop six sundried tomatoes and add to drained pasta along with 2 tablespoons of chopped fresh basil. Whisk together 2 tablespoons of olive oil with 1 teaspoon of balsamic vinegar, 1 teaspoon of minced garlic, and a dash of sea salt and fresh ground pepper. Add oil mixture to pasta and stir to coat. Top with a sprinkle of freshly grated Asiago cheese and a few chopped, pitted kalamata olives.

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Gluten-Free Lunch Recipe: Three-Bean Salad

Rinse and drain one 15-ounce can each of cannellini beans, kidney beans, and garbanzo beans. Whisk together 3 tablespoons of olive oil with 1/3 cup of red wine vinegar and a squeeze of honey. Add to bean mixture, along with one 15-ounce can of corn, 1/2 chopped red onion, 3 tablespoons of chopped cilantro, 1 teaspoon of cumin, 1 teaspoon of cayenne pepper, and a dash of sea salt and fresh ground pepper. This recipe creates six servings, so it's great for leftovers too.

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Gluten-Free Lunch Recipe: Teriyaki Chickpea Salad Wrap

Drain and rinse one 15-ounce can of chickpeas. Add to a mixing bowl with 1/3 cup of teriyaki sauce, 1 tablespoon of Szechuan sauce, a dash of gluten-free soy sauce, a squeeze of honey, 1 teaspoon of grated ginger, 1 cup of chopped spinach, 1 cup of grated carrots, and 2 cups of cooked brown rice. Stir until ingredients are evenly mixed. Divide mixture evenly between two whole-grain wraps (this recipe is portioned for two servings, so it's great for couples) and lay sliced avocado on top of each portion of mixture. Roll up wraps and serve (or save in fridge for later).

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Gluten-Free Lunch Recipe: Quinoa Kale Bowl

Love those burrito bowls from your favorite fast-food restaurants? Make your own healthier, cheaper version: Cook 1 serving of quinoa according to instructions on package. In a frying pan, heat 1 tablespoon of olive oil over medium heat. Add 1/2 white onion, chopped, and stir until translucent. Add 1 teaspoon minced garlic and 1 tablespoon chopped shallots and cook until browned. Add 1 bunch of chopped kale and stir until just wilted. Remove from heat and stir in zest of 1/2 lemon, cooked quinoa, 3 tablespoons of dried cranberries, and a dash of salt and fresh ground pepper. Top with 2 tablespoons of pine nuts.

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Gluten-Free Lunch Recipe: Avocado and White Bean Club

Here's a healthy version of this delicious sandwich. Toast four slices of gluten-free bread (this recipe yields enough for two sandwiches). Mash an entire 15-ounce can of white beans with 1 tablespoon of olive oil and a dash of salt and fresh ground pepper. Spread mixture onto two slices of toast and top with 1/4 cup of alfalfa sprouts and a few slices of avocado each. Add a slice of cheese, such as Go Veggie! Vegan American Cheese, and top with remaining slices.

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Gluten-Free Lunch Recipe: Turkey, Arugula, and Apple Sandwich

Add 1 tablespoon of butter or olive oil to a frying pan over medium heat. Add a slice of gluten-free bread, top with a few thinly cut slices of Granny Smith apple, 1/4 cup fresh arugula, a slice of soft cheese (such as Brie), and a few slices of organic deli turkey. Add remaining slide of bread and press down with a spatula, then flip when bottom slice of bread is golden brown. Cover pan for 2 to 3 minutes on low heat, or until cheese is melted.